Minted Lamb Patties

Minted lamb patties take the British-Indian colonial flavor of lamb with mango chutney and turn it into a fast weeknight broil. Fresh mint goes directly into the patty, not just as a side sauce, so the herb cooks into the meat and infuses every bite with cool aromatic depth. Garlic and green onion fill out the seasoning without overwhelming the lamb’s natural richness.

The chutney glaze is the move that makes this dish memorable. Major Grey’s mango chutney spread over the patties during the last minute or two of broiling caramelizes slightly, with the sugars and ginger heat playing against the gamey lamb in classic Anglo-Indian fashion. Six minutes total under the broiler, no flipping needed, and the patties come out crusted on top with juicy interiors.

Pro Tips

• Use 80/20 or 85/15 ground lamb. Leaner lamb dries out under broiler heat; the fat is what keeps the patties juicy.
• Don’t over-handle the meat when forming patties. Compressed lamb gets dense; light shaping keeps the texture tender.
• Place the rack 4 to 5 inches from the broiler element, not directly under it. Too close and the chutney burns before the meat finishes.
• Let patties rest 3 to 5 minutes after broiling so juices redistribute instead of running out on the plate.

Variations

• Sub Major Grey’s for a fig-and-onion or apricot chutney for a different sweet-savory angle.
• Stuff a pita pocket with the patty, sliced cucumber, and a yogurt-mint sauce for a Middle Eastern version.
• Mix a teaspoon of garam masala or curry powder into the meat for a more pronounced Indian flavor.